All herbs should be fresh and chopped.
1/2 pound of chicken thigh,
1/4 cup of corn or sunflower oil,
1 large onion, chopped,
3 cloves of garlic, mashed,
3 sprigs of rosemary,
1 teaspoon of thyme,
1/2 teaspoon of parsley,
Salt to taste
All herbs should be fresh and chopped.
1/2 pound of chicken thigh,
1/4 cup of corn or sunflower oil,
1 large onion, chopped,
3 cloves of garlic, mashed,
3 sprigs of rosemary,
1 teaspoon of thyme,
1/2 teaspoon of parsley,
Salt to taste
Remove the skin from the chicken thighs and make a small incision in the fattest part
Season with salt
In a medium pan, heat the oil over high heat and fry the chicken until it browns
When it starts to stick at the bottom, add the garlic and onion
Add the first five herbs, one minute apart
Finally, add the water slowly, scraping the pan's bottom
Reduce heat and cook for about 35 minutes
The sauce should be dark brown
Turn off the heat and add parsley and scallion, mixing well
Taste and adjust salt if necessary
(No waste!
You can freeze leftovers
Just don't forget to dry them before putting them in the freezer.)
